Creole Crawfish Etouffe with grape tomatoes
Creole Crawfish Etouffe with grape tomatoes

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, creole crawfish etouffe with grape tomatoes. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Creole Crawfish Etouffe with grape tomatoes is one of the most favored of current trending foods on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Creole Crawfish Etouffe with grape tomatoes is something which I have loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can cook creole crawfish etouffe with grape tomatoes using 15 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Creole Crawfish Etouffe with grape tomatoes:
  1. Prepare 2 lb crawfish, peeled, purged or deveined
  2. Prepare 12 sliced and seeded multicolor mini sweet peppers
  3. Prepare 1 cup chopped celery
  4. Get 1 cup chopped onion
  5. Prepare 1 stick butter softened
  6. Take 3 tbsp flour
  7. Prepare to taste parsley
  8. Take to taste dry mustard
  9. Make ready to taste Zatarain's gumbo file`
  10. Get Vegatable or seafood stock
  11. Make ready Tony Chachere's Creole Seasoning
  12. Get Tobasco sauce
  13. Make ready 1 container halved & seeded grape tomatoes
  14. Get cornstarch slurry if necessary
  15. Make ready cooked rice for service
Instructions to make Creole Crawfish Etouffe with grape tomatoes:
  1. Combine softened butter and flour in a skillet to make a roux. Cook to the carmel color. Should it be a bit dry, add vegatable or seafood stock to maintain creamy consistency.
  2. Add onions, celery, peppers, and spices, gradually adding stock to maintain consistency. Cook stirring often until veggies soften.
  3. Fold in crawfish until thoroughly incorporated. Add stock and extra butter to tighten consistency. Add tomatoes. Use cornstarch slurry if sauce is not thick enough.
  4. Add Tony's and Tobasco liberally. Serve over rice and enjoy!

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